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January 9, 2012

Braised Chicken with Potatoes, Lentils, Fennel, and Kale

Meat Poultry
17 comments
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Good morning!

I have a new recipe for you all today — now that vacation is over and I’m back to school (today marks the first day of my final semester of graduate school classes), I’m excited to start cooking and sharing recipes again. Especially for dinner!

IMG_4637

I was in the mood for something healthy and creative last night so Matt and I came up with an adaptation of a recipe I found in Bob Greene’s book 20 Years Younger. I was sent this book awhile ago via the blog — the book itself is pretty basic/what everyone already knows but the recipes sound good!

IMG_4634

Braised Chicken with Potatoes, Lentils, Fennel, and Kale

Serves 4

Prep time: 20 minutes. Cook time: ~45 minutes

This healthy dish is perfect for a winter night when you want something warm and comforting but not heavy.

Ingredients:

  • 2 teaspoons olive oil
  • 3 to 4 chicken breasts (we just used one package worth)
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup mushrooms, chopped
  • 3/4 cup red wine (chicken broth would also work well)
  • 1/2 cup water
  • 1 large sprig of rosemary
  • 1 cup potatoes, chopped
  • 1/2 cup dry lentils
  • 1 cup sliced fennel bulb
  • 2 cups chopped kale
  • 1 tsp. salt (omit if using salty chicken broth instead of wine)
  • 1 tsp. pepper

Instructions:

1) Preheat oven to 325 degrees.

2) Heat a large oven-safe pot with a lid over medium heat; pour in olive oil and place chicken in a single layer. Cook, turning once, about 10 minutes (or until browned).

3) Remove chicken and add onion, garlic, and mushrooms to the pot. Cook/stir about 3 minutes. Add wine, water, rosemary, potatoes, and lentils, bring to a boil, then reduce heat and simmer for 5 minutes.

4) Add chicken, fennel, kale, salt, and pepper. Cover pot and place in oven. Cook 30 minutes; then remove from oven, remove rosemary sprig, and enjoy!

IMG_4645

Braised Chicken with Potatoes, Lentils, Fennel, and Kale

braised chicken with mushrooms
May 5, 2019

This healthy dish is perfect for a winter night when you want something warm and comforting but not heavy.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Yield
Serves 4
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Ingredients:

  • 2 teaspoons olive oil
  • 3 to 4 chicken breasts (we just used one package worth)
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup mushrooms, chopped
  • 3/4 cup red wine (chicken broth would also work well)
  • 1/2 cup water
  • 1 large sprig of rosemary
  • 1 cup potatoes, chopped
  • 1/2 cup dry lentils
  • 1 cup sliced fennel bulb
  • 2 cups chopped kale
  • 1 tsp. salt (omit if using salty chicken broth instead of wine)
  • 1 tsp. pepper

Instructions:

  1. Preheat oven to 325 degrees.
  2. Heat a large oven-safe pot with a lid over medium heat; pour in olive oil and place chicken in a single layer. Cook, turning once, about 10 minutes (or until browned).
  3. Remove chicken and add onion, garlic, and mushrooms to the pot. Cook/stir about 3 minutes. Add wine, water, rosemary, potatoes, and lentils, bring to a boil, then reduce heat and simmer for 5 minutes.
  4. Add chicken, fennel, kale, salt, and pepper. Cover pot and place in oven. Cook 30 minutes; then remove from oven, remove rosemary sprig, and enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 

We actually cooked everything in the oven for an hour, which is what the original recipe recommended, but it seemed way too long — everything was a bit mushier than I like and the chicken got kind of dry.

I changed the instructions to cook for 30 minutes; I think hopefully that will be better if any of you guys try this, and it will still be plenty of time to cook the chicken through (just check to make sure it’s cooked through before you eat it!).

The original recipe also called for a full cup each of wine and water, but it didn’t all cook off, so I reduced that in the recipe too. This is generally how I cook — see what works, change what doesn’t. Cooking is all about experimentation! 🙂

Other changes we made to the original recipe were to add potatoes and mushrooms, use chicken breasts instead of legs, and to increase the amount of garlic.

Next time, I might try chicken broth instead of wine, too — I think it would add a nicer flavor. Plus, the wine made everything a weird color. 😉

Anyway! Tasty recipe. Matt was so-so on it, but I was a fan. Good thing I’m the one eating the leftovers!

I’m off to get organized and then head to class. Happy Monday, friends!

- anne
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17 comments
  • Lauren @ What Lauren Likes
    January 9, 2012 · 9:09AM:
    This sounds delicious! Hmmm I've never tried fennel before :)
    Reply
    • Anne P
      January 9, 2012 · 2:18PM:
      You must! It's delish.
      Reply
  • Matt @ The Athlete's Plate
    January 9, 2012 · 10:27AM:
    Mmm this looks really really delicious!
    Reply
  • Hilliary @Happily Ever Healthy
    January 9, 2012 · 11:05AM:
    I have never made fennel before. I have usually left it out of recipes, this looks delicious!
    Reply
    • Anne P
      January 9, 2012 · 2:18PM:
      It's delicious - you should leave it in! :)
      Reply
  • Renie January 9, 2012 · 11:36AM:
    Oh my, that looks so good. I don't like fennel though, it taste like licorice. What could I put in it's place. Hmmmm, I'll think on it. Can't wait to try it. Last semester, good job.
    Reply
    • Anne P
      January 9, 2012 · 2:18PM:
      Maybe bok choy?
      Reply
      • Renie January 9, 2012 · 2:20PM:
        Oh yeah
        Reply
  • Sarah@The Flying ONION
    January 9, 2012 · 12:24PM:
    Mmmm...this sounds so comforting! I tried fennel for my very first time this year and I just love the way it mingles with the rest of the flavors in soups. Lovely. Can't wait to try this, thanks so much for sharing! :D
    Reply
    • Anne P
      January 9, 2012 · 2:18PM:
      I'm loving fennel - a new favorite!
      Reply
  • Destini
    January 9, 2012 · 1:10PM:
    This looks soo good! I think I may have to make this sometime this week! Nice job :D
    Reply
  • Katie @ Peace Love & Oats
    January 9, 2012 · 1:12PM:
    That looks so delicious! I'm definitely bookmarking this one!
    Reply
  • Lexi @ Cura Personalis Foodie
    January 9, 2012 · 1:28PM:
    I agree--cooking really is all experimentation!
    Reply
  • Molly
    February 12, 2012 · 1:14PM:
    Question: Can this be adapted for a slow cooker? Love your recipes! Tried two last week and I'm back for more!
    Reply
    • Anne P
      February 12, 2012 · 1:47PM:
      Thanks, Molly! I'm sure it could be easily adapted for a slow cooker - I'm just not sure how because I've never used one!
      Reply
  • Betsey Neslin January 11, 2013 · 9:32AM:
    Fennel ends up tasting more like a delicious onion, not licorice. With or without it, I like to perk up kale with a little balsamic vinegar. I added 1/2 cup white wine instead of red, and half cup bouillon, but it was still too much liquid, because I omitted the lentils. I may try it with lentils next time, but maybe even without the chicken. I also made enough for leftovers and used more mushrooms (12 oz) and kale, about 3 cups. The potatoes were delicious. I would only lightly brown the chicken, because mine came out too chewy. Perhaps that is why it needed to be cooked for an hour. Maybe you could put it in the oven for half an hour with the onions and mushrooms, take it out and then add the other vegetables and saute/simmer briefly before going back in for 30 more minutes. Or I slice the breast in two thinner pieces so they don't need to cook so long. I don't have a sure fire way of making chicken tender unless it is first coated in flour or marinated.
    Reply
    • Anne P
      January 11, 2013 · 11:29AM:
      Great ideas - thanks!
      Reply
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anne mauney fannetastic food
Hi, I’m Anne! I'm a Washington D.C. based Registered Dietitian, mother, runner, and lover of travel, adventure, and the great outdoors. I've been blogging since 2009, sharing a mix of lifestyle content, recipes, and fitness tips. Come for the recipes – stay for the fun!
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anne mauney

I’m Anne, a Registered Dietitian and mother. I've been blogging since 2009 and love showing others that eating nutritious foods and staying active can actually be fun rather than overwhelming!

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